Are you craving a delicious breakfast that's both kind to your body and bursting with flavor? Look no further! These vegan gluten-free pancakes are about to revolutionize your morning routine, proving that dietary restrictions never mean compromising on taste. Imagine fluffy, golden pancakes that are not only completely plant-based and gluten-free but so delectable that even non-vegans will be begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup gluten free flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, sift together the gluten-free flour, baking powder, sugar, and salt to ensure no lumps remain and ingredients are well combined.
- Create a well in the center of the dry ingredients and pour in the almond milk, vegetable oil, and vanilla extract.
- Whisk the wet and dry ingredients together until a smooth batter forms, being careful not to overmix. Some small lumps are okay.
- Let the batter rest for 5 minutes to allow the gluten-free flour to absorb the liquid and improve texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of vegetable oil or coconut oil if needed.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with maple syrup, fresh berries, or your favorite vegan toppings.
Tips
- Sifting is crucial: Take the extra minute to sift your dry ingredients to prevent lumpy batter and ensure a smooth, silky texture.
- Don't overmix: Gentle stirring is key. Overmixing can make your pancakes tough and dense, so stop mixing as soon as the ingredients are just combined.
- Let the batter rest: The 5-minute resting period isn't optional—it allows the gluten-free flour to fully absorb the liquid, resulting in a better texture.
- Temperature matters: Keep your skillet at medium heat. Too hot, and you'll burn the outside while the inside remains raw; too cool, and you'll get pale, soggy pancakes.
- Watch for bubbles: Those small bubbles forming on the surface are your signal that it's time to flip. Perfectly timed flipping ensures golden-brown, evenly cooked pancakes.
- Keep pancakes warm: If cooking in batches, place finished pancakes on a baking sheet in a low-temperature oven to keep them warm and maintain their fluffy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
